Melt 4 tablespoons of the butter in a skillet. Add the garlic, shallot,
mushrooms, salt, pepper, lemon juice; cover and cook for 10 minutes over
medium heat, stirring occasionally. Remove the mushrooms from the skillet
with a slotted spoon and arrange them in a buttered 1-quart baking dish. To
the juices in the skillet add the remaining butter and allow it to melt over
medium heat. Stir in the flour and gradually add the chicken stock. Add the
thyme and marjoram and cook, stirring, until the sauce thickens. Remove from
the heat and stir in the wine and cream. Pour the sauce over the mushrooms.

Cut one sheet of puff pastry to fit your baking dish. Place it on top of the
mushroom mixture, overlapping the edges of the dish. Flute the edges of the
pastry and cut a slit in the top to let steam escape. Bake at 400()() for 10 to
12 minutes, then reduce the heat to 350()() and bake for 10 minutes longer.